Synergistic effect of particle size, shear rate and driving-force during microfiltration of fruit juices: Toward a relevant choice of pretreatments and filtration conditions

Demoulin Camille, Dahdouh Layal, Ricci Julien, Ruiz Emilie, Delalonde Michèle. 2023. Synergistic effect of particle size, shear rate and driving-force during microfiltration of fruit juices: Toward a relevant choice of pretreatments and filtration conditions. Innovative Food Science and Emerging Technologies, 84:103247, 9 p.

https://doi.org/10.1016/j.ifset.2022.103247

Article de revue ; Article de recherche ; Article de revue à facteur d'impact

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Résumé : With an objective to recommend relevant operating conditions for fruit juice microfiltration, the combined effect of particle size, shear rate and driving-force on fouling was studied. The filterability of three orange juices with different granulometry was estimated at pilot scale under different shear rates and driving forces (flux or TMP, in immersed and side-stream membrane configuration respectively). In flux-driven filtrations, fluxes to avoid an intense fouling were identified (below 5–10 L.h- 1.m- 2 for studied juices) and the role of juice granulometry on fouling highlighted. In TMP-driven filtrations, whatever the juice granulometry, steady-state fluxes were TMP-independent but shear rate dependent (around 10 and 30 L.h- 1.m- 2, for 4500 s- 1 and 15500 s-1 respectively). The results demonstrated that, whatever their granulometry, juice filterability was higher in low shear rate flux-driven filtrations, than in high shear rate TMP-driven ones, which relativizes the relevance of crossflow filtration.

Mots-clés Agrovoc : microfiltration, jus de fruits, filtration à membranes, encrassement, jus d'orange, microbiologie industrielle

Mots-clés libres : Microfiltration, Membrane fouling, Particle size, Shear rate, Driving-force, Orange juice

Classification Agris : Q02 - Traitement et conservation des produits alimentaires

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

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